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Home / All recipes / Paul Merrett's baked egg pizza with portabella mushroom and cured ham
Paul Merrett's baked egg pizza with portabella mushroom and cured ham

Paul Merrett's baked egg pizza with portabella mushroom and cured ham

This delicious pizza recipe by Paul Merrett is bound to be a winner with the family. Click to watch Paul cook this baked egg pizza recipe.

Serves

1

Prep: 

5 mins

Cook: 

10 mins

Average: 4.7 (3 votes)

Ingredients

  • 1 British Lion egg
  • 1 good quality plain shop-bought pizza base
  • 1 jar tomato sauce for pizzas
  • 1 portabella mushroom, lightly fried
  • Small handful of rocket
  • 2-3 slices cured ham such as Parma
  • 1 mozzarella, drained

Method

Tip: We have used Parma ham but Serrano or San Danielle will work equally well.

  1. Pre-heat the oven to its highest setting and place a tray on which you’ll cook the pizza in the oven to get it nice and hot.
  2. Take your pizza base and spread with tomato sauce.
  3. Slice the cooked mushroom and scatter the slices over the pizza.
  4. Dice the mozzarella and scatter over the pizza.
  5. Crack the egg into the centre of the pizza and place in the oven on the tray
  6. The base and the egg should both cook in about 6-8 minutes
  7. Remove from oven and place the ham on top with a scattering of rocket.